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Oil emulsion dressing near me1/15/2024 Safety Īccording to a 2017 safety review by a scientific panel of the European Food Safety Authority (EFSA), xanthan gum (European food additive number E 415) is extensively digested during intestinal fermentation, and causes no adverse effects, even at high intake amounts. It has slowed tumor growth in mice with skin cancer, stabilized blood sugar, lowered cholesterol and improved the symptoms of dysphagia. Xanthan gum may have some health benefits. Egg white powder (0.2–2.0%) with 0.1–0.4% xanthan gum yields bubbles similar to soap bubbles. Larger amounts result in larger bubbles and denser foam. To make a foam, 0.2–0.8% xanthan gum is typically used. A teaspoon of xanthan gum weighs about 2.5 grams and brings one cup (250 ml) of water to a 1% concentration. Increasing the amount of gum gives a thicker, more stable emulsion up to 1% xanthan gum. An emulsion can be formed with as little as 0.1% (by weight). The greater the ratio of xanthan gum added to a liquid, the thicker the liquid will become. When it exits the bottle, the shear forces are removed and it thickens again, so it clings to the salad. In salad dressing, the addition of xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When the shear forces are removed, the food will thicken again. This means that a product subjected to shear, whether from mixing, shaking or chewing will thin. This is called shear thinning or pseudoplasticity. The viscosity of xanthan gum solutions decreases with higher shear rates. Furthermore, thiolated xanthan gum (see thiomers) has shown potential for drug delivery, since by the covalent attachment of thiol groups to this polysaccharide high mucoadhesive and permeation enhancing properties can be introduced. Xanthan gum is under preliminary research for its potential uses in tissue engineering to construct hydrogels and scaffolds supporting three-dimensional tissue formation. It is also used in oil-in-water emulsions to enhance droplet coalescence. In cosmetics, xanthan gum is used to prepare water gels. It has been added to concrete poured underwater, to increase its viscosity and prevent washout. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. When circulation stops, the solids remain suspended in the drilling fluid. Xanthan gum provides great "low end" rheology. These fluids carry the solids cut by the drilling bit to the surface. In the oil industry, xanthan gum is used in large quantities to thicken drilling mud. Xanthan gum is used in a wide range of food products, such as sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, and others. In most foods it is used at concentrations of 0.5% or less. In gluten-free baking, xanthan gum is used to give the dough or batter the stickiness that would otherwise be achieved with gluten. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. Toothpaste often contains xanthan gum as a binder to keep the product uniform. Xanthan gum helps create the desired texture in many ice creams. Xanthan gum also helps suspend solid particles, such as spices. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. In foods, xanthan gum is common in salad dressings and sauces. Xanthan gum, 1%, can produce a significant increase in the viscosity of a liquid. Xanthan gum derives its name from the species of bacteria used during the fermentation process, Xanthomonas campestris. It was approved for use in foods in 1968 and is accepted as a safe food additive in the US, Canada, European countries, and many other countries, with E number E415, and CAS number 1. Xanthan gum was discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, and brought into commercial production by CP Kelco under the trade name Kelzan in the early 1960s. It can be produced from simple sugars using a fermentation process and derives its name from the species of bacteria used, Xanthomonas campestris. It is an effective thickening agent, emulsifier, and stabilizer that prevents ingredients from separating. Xanthan gum ( / ˈ z æ n θ ə n/) is a polysaccharide with many industrial uses, including as a common food additive.
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